| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless Chicken Breast |
|
|
skin removed |
| 3 |
T |
Olive Oil |
|
|
Salt And Freshly Ground |
|
|
Pepper |
| 1 |
t |
Grated Lemon Zest |
| 2 |
t |
Minced Garlic |
| 1 1/2 |
T |
Minced Peeled Ginger |
| 1 |
t |
Serrano Chile, seeded minced |
| 2 |
T |
Fermented Black Beans |
|
|
rinsed |
| 1 |
T |
Dry Sherry |
| 1 |
T |
Oyster Sauce |
| 3/4 |
c |
Defatted Chicken Stock |
| 1 |
t |
Sugar, or to taste |
| 1 |
t |
Cornstarch Diluted In 2 |
|
|
Tablespoons Water |
| 1 |
T |
Finely Chopped Cilantro |
|
|
4 Baby Bok Choy, Split And |
|
|
Grilled Or Stea |
|
|
Finely diced red and yellow |
|
|
bell peppers |
INSTRUCTIONS
Brush the chicken breasts with 1 tablespoon olive oil and season
lightly with salt, pepper and lemon zest. Set aside. Heat the
remaining 2 tablespoons of oil in a saute pan and saute the garlic,
ginger and chile until fragrant but not browned. Add the black beans
and the sherry and cook for a minute or two. Add the oyster sauce,
stock and sugar and bring to a boil. Stir in the cornstarch mixture
and simmer a minute or two until lightly thickened. Remove from heat,
stir in cilantro and keep warm. Grill or broil the chicken until just
done. Arrange on warm plates with grilled or steamed baby bok choy and
black bean sauce spooned around. Sprinkle diced sweet peppers over
all. Yield: 4 servings NOTES : Air date 01/05/9 Recipe by: COOKING
RIGHT SHOW #CR9753 Posted to MC-Recipe Digest V1 #369, by Bill
Spalding <billspa@icanect.net> on Sun, 12 Jan 1997.
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